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Thread: Cakes, Cookies and Candies

  1. #1
    Mastermind Anna Michele's Avatar
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    A place to go to get recipes, ideas or just plain help, which is just what this woman needs.
    p.1
    Dalek Chocolate Cake
    Jelly Slice
    Strawberry Shortcake Muffins
    Banana Cranberry Cookies
    Pillow Cookies
    Strawberry Fudge
    Strawberry Banana Cream Poppers
    Golden Toffee Nut Gems
    Dark Chocolate Treats
    Gulab Jabun (Indian Donuts)
    Glazed Lemon Pecan Cookies
    Carrot Cake with Cream Cheese Frosting
    Candied Apple
    p.2
    Elegant Raspberry Lemon Torte
    Brown Butter Tarts with Maple and Nutmeg

    Frosted Raspberry Hand Pies
    Apple Tart
    French Macarons
    Red Velvet Cupcakes
    Caramel Napoleon
    Powder Puffs
    Strawberry Rhubarb Pie
    *double bake cake*
    *cookie cutter tip*
    Snickerdoodle Brownies
    p.3
    tropical-pineapple-coconut-banana-bread
    Frozen Strawberries dipped in yogurt
    homemade-marshmallow-fluff-chocolate-too
    Raspberry Coconut Bars Recipe
    Peanutbutter Breakfast Bars
    EASTER BARK
    Rocky Road Peanut Butter Candy Cups
    Nutella Brownies
    Birthday Cake Cinnamon Roll
    Homemade Brownie Mix
    Chocolate Peanut Butter Cookies
    Lemon Poppy-Seed Cookies
    Fruit Cake Cobbler
    Blueberry Lemon Cookies
    p.4
    Funfetti Cake Batter Cookies
    Banana Pudding Pie
    1-2-3 Cake
    Crescent mini cinnamon rolls
    4 Ingredient Chocolate Chip Cookies
    Mound Bars
    *cake cooling tip*
    Polka dot cupcakes
    Easy buttercream icing
    Valentine Peanut Butter Cups
    Rainbow Sprinkle Cake
    Marshmellow Sprinkle Pops
    Oreo Dips
    Fish Bowl Pops
    Ice Cream Cone Cupcakes
    p.5




    p.15
    Pink Lemonade Cookies Recipe
    Raw Raspberry Streusel Bars!
    Balloon Bunch Cupcakes
    Banana Coconut Upside-Down Cake
    Salted Toffee-Chocolate Squares
    Hummingbird Cake
    Homemade, Healthier Peanut Butter Cups
    100 recipes using... (fruits)
    Amazing raw strawberry cheesecake recipe
    Nutella Cookies
    Cake Batter Chocolate Bark
    This thread is currently associated with: Apple, Cake Beauty
    Last edited by Anna Michele; Sun, Jul 21st, 2013 at 12:00 AM.
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    Free Hand Chocolate Cake?
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    Dalek Chocolate Cake-it has a name
    There are two possible methods to follow with regard to this recipe; one. Read the following instructions or two. buy as many chocolate items as you can carry home in a large family estate car and simply make it up as you go along.

    Ingredients

    • Two 8 inch chocolate sandwich cakes (recipe here)
    • Two Chocolate swiss rolls
    • McVitie’s Jaffa Cakes
    • At least 400g of milk chocolate. (buy more, you can never have too much chocolate)
    • 100g bar of plain chocolate
    • 100g bar of white chocolate (you won’t need the full 100g, but hey..)
    • Cadbury Flake*
    • Cadbury Chocolate Fingers*
    • Cadbury chocolate buttons*
    • Smarties*
    • Large box Maltesers

    * You will require only a few of each of the above. I bought multi-packs, just in case.



    Method
    Melt the chocolate in a dish over a pan of simmering water (take care kids!)
    Cut about 1inch from around one of the chocolate cakes. Try to hold the knife at an angle so that the cake tapers, getting thinner toward the top
    Now, stick the smaller cake on to the top of the uncut one. Anticipating a large and heavy cake I erred on the side of caution and used a large dollop of the melted chocolate to sandwich these together.

    Cut one of the chocolate swiss rolls in half. Do the same with second swiss roll, and using just one of the halves, cut it in half length ways. Stick these four pieces together using melted chocolate (see photo)
    Place the swiss rolls on top of the cake using, yes you’ve guessed it, melted chocolate, place a single piece of swiss roll on top of this and then start to cover the entire cake in melted chocolate. If you have the time, do this in layers, allowing one layer of melted chocolate to set before adding the next, and the next… I didn’t have the time so I poured the entire ½ thick chocolate on in one go. This proved rather frustrating as it continually gloops to the base.
    Before the chocolate sets completely (I was slightly insane by this point) start decorating the cake to give it it’s Dalek features.
    Place Maltesers in columns on the bottom half of the cake to form the skirt. Do Daleks wear skirts?
    Use half a Cadbury Flake and chocolate fingers to make the sticky-out-bits, and put a chocolate button on the ends (using the good ol’ tried ‘n’ tested melted chocolate method)
    Stack three Jaffa Cakes on top of the cake, followed by two stacks of three chocolate buttons. Add a Smartie to the top of the buttons.

    Place a band of white chocolate squares around the neck. You could of course pipe some melted white chocolate to create a similar effect but time was running out for me; birthday boy was about to come home from school and there I was, covered in chocolate and I hadn’t even started on the proper party food yet.
    Using melted plain chocolate, pipe details around the Dalek; stripes down the Jaffa cakes, and lines between the Malteser columns for eg. I made an effort to do this, but I know you can do better.
    Leave to set in a cool place, then…
    Exterminate!… exterminate!…
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    Last edited by Anna Michele; Sat, Dec 1st, 2012 at 09:55 AM.
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    Strawberry Banana Cream Poppers
    Ingredients

    • 8 strawberries
    • 2 oz. vanilla Greek yogurt
    • 1/2 small banana
    • 1 tablespoon sliced almonds


    Directions
    1. Mash the banana in a bowl with a fork. Mix in the yogurt.
    2. Using a knife, carve out the middle of each strawberry.
    3. Fill the center of each strawberry with the banana-yogurt mixture and top with sliced almonds.
    What is your favorite fruit to combine with Greek yogurt?
    Nutrition Information
    For The Entire Batch of Cream Poppers: Calories: 145; Fat: 3.4g; Carbohydrates: 22.5g; Fiber: 4g; Protein: 8.2g
    For 1 strawberry: Calories: 18; Fat: 0.4g; Carbohydrates: 2.8g; Fiber: 0.5g; Protein: 1g
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    Golden Toffee Nut Gems (mmmmmmmmmmm )

    Preparation time: 5 minutes
    Cooking time: 25 minutes
    Yield: 28
    Ingredients

    • 32 graham crackers
    • 1 1/4 cups (300 mL) unsalted butter
    • 1 cup (250 mL) packed brown sugar
    • 2 tablespoons (25 mL) maple syrup
    • 1/4 teaspoon (1 mL) salt
    • 1 teaspoon (5 mL) vanilla
    • 3/4 cup (175 mL) sliced blanched almonds
    • 1/2 cup (125 mL) pine nuts
    • 1/2 cup (125 mL) whole cashews
    • 2 tablespoons (25 mL) sesame seeds
    • 28 pure milk chocolate moulding wafers


    Directions

    • Preheat oven to 350°F (180°C). Line 17 x 11-inch (43 x 28-cm) rimmed baking sheet with foil; spray lightly with cooking spray. Arrange graham crackers on prepared baking sheet to cover sheet completely. Some graham crackers may need to be cut to ensure a tight fit.
    • In small saucepan, add butter, sugar, maple syrup and salt. Bring to boil over medium heat, stirring frequently, until candy thermometer reaches 220°F (110°C). Remove from heat; stir in vanilla, almonds, pine nuts and cashews.
    • Immediately pour toffee mixture all over graham crackers, spreading evenly with an offset spatula; sprinkle sesame seeds over top. Bake in centre of oven for 8 minutes or until golden. Using sharp knife, immediately score into 28 squares and top each square with 1 chocolate wafer. Let cool on sheet for 5 minutes; cut into individual squares and continue to let stand until ready to serve. Gems can be stored in a sealed tin for up to 5 days.
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    Dark Chocolate Treats

    Preparation time: 20 minutes
    Cooking time: 140 minutes
    Yield: 24
    Ingredients

    • 1/4 cup (50 mL) sweetened shredded coconut
    • 1/2 cup (125 mL) graham cracker crumbs
    • 2 tablespoons (25 mL) granulated sugar
    • 3 tablespoons (45 mL) unsalted butter, melted
    • 1 cup (250 mL) semi-sweet chocolate chips
    • 1 cup (250 mL) full-fat coconut milk (shake well before measuring)


    Directions

    • In small frying pan, toast coconut over medium heat, stirring often, for 3 to 4 minutes or until golden.
    • In small bowl, stir together coconut, graham cracker crumbs, sugar and melted butter until combined. Spoon 1 tsp (5 ml) each into the base of 24 silicone mini-muffin cups; press mixture down firmly. Refrigerate for 10 minutes.
    • Place chocolate chips in medium bowl. In small saucepan, heat coconut milk over medium heat, stirring occasionally, for about 3 minutes or until heated through. Do not bring to a boil. Pour over chocolate chips; let stand without stirring for 2 minutes. Stir until chocolate is melted and mixture is glossy.
    • Divide chocolate mixture evenly over coconut mixture in muffin cups. Refrigerate 2 hours or until firm. To remove tartlets, run knife warmed under hot water around the edges of muffin cups. Serve immediately.
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    Gulab Jabun (Indian Donuts)


    Preparation time: 25 minutes
    Cooking time: 25 minutes
    Yield: 12
    Ingredients

    Syrup

    • 5 cups sugar
    • 4 cups water
    • 6 green cardamom pods
    • 7 cloves
    • 3 star anise

    Donuts

    • 1 1/2 cups dry milk powder
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon baking soda
    • 1 cup 35% whipping cream
    • 1/2 cup cooking oil


    Directions

    Syrup

    • Put sugar, water and spices in a medium sized sauce pan and bring to a boil. Turn heat to low and simmer until the sugar has dissolved and the syrup is slightly thickened, about 25 minutes. Let cool slightly.

    Donuts

    • Mix the dry milk powder, flour and baking soda together and then slowly stir in the whipping cream until a loose dough is formed.
    • Oil hands and form the dough into balls about the size of golf balls. Heat oil over very low heat in a high-sided sauté pan and carefully begin to add the balls. Fry slowly until they are golden on all sides, 2 to 3 minutes per doughnut. Be careful not to burn them. Put the doughnuts into the syrup and let sit for at least 3 to5 minutes. Remove from syrup and serve warm or cold.
    • Note: The end product should look like a mini golden brown donut.
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    Glazed Lemon Pecan Cookies

    Preparation time: 45 minutes
    Cooking time: 20 minutes
    Yield: 36
    Ingredients

    • 1/2 cup (125 ml) unsalted butter
    • 1/2 cup (125 ml) lightly packed brown sugar
    • 1 teaspoon (5 ml) grated lemon rind
    • 1 egg yolk
    • 1/4 teaspoon (1 ml) pure lemon extract
    • 1 cup (250 ml) unbleached all-purpose flour
    • 1/3 cup (75 ml) finely chopped toasted pecans
    • 1/2 cup (125 ml) sifted icing sugar
    • 2 to 4 tsp (10 to 20 ml) fresh lemon juice


    Directions

    • Preheat oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper; set aside. Place butter and sugar in medium bowl; cream together using an electric hand mixer until light and fluffy. Beat in lemon rind, egg yolk and lemon extract until combined.
    • In small bowl, stir together flour and pecans. Add flour mixture to butter mixture; beat on low speed until well combined. Shape dough into a disc; cover with plastic wrap and refrigerate 30 minutes.
    • Shape dough into 1-inch (2.5 cm) balls. Place on prepared baking sheets, 2-inches (5 cm) apart. Using the bottom of a glass dipped in flour, flatten dough balls to 1/8-inch (2.5 mm) thickness. Brush off excess flour with a pastry brush. One sheet at a time, bake in centre of oven for 8 to 10 minutes or until edges are golden. Let cool completely on wire racks.
    • Meanwhile, in a small bowl, combine icing sugar with enough lemon juice to make a slightly runny glaze. Brush lightly over tops of cooled cookies. Let stand on wire racks for about 30 minutes or until glaze is set. Cookies can be stored in cookie tin at room temperature for up to 2 days.
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  14. #14
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    Carrot Cake with Cream Cheese Frosting


    Preparation time:
    Cooking time:
    Yield: Makes one 2-layer 9-inch cake
    Ingredients

    Cake

    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 2 cups loosely packed, finely grated carrot (about 7 oz)
    • 3/4 cup lightly toasted walnut pieces or raisins (optional)

    Frosting

    • 1 package (225 g) brick cream cheese, at room temperature
    • 1/4 cup unsalted butter, at room temperature
    • 3 cups icing sugar, sifted
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • lightly toasted walnut pieces, for garnish


    Directions

    Cake

    • For the cake, preheat the oven to 350 F. Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
    • Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
    • In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.

    Frosting

    • For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
    • To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
    • The cake will keep, refrigerated, for up to 3 days.
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  15. #15
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    Candied Apple


    Preparation time:
    Cooking time:
    Yield: 12
    Ingredients

    • 2 cups water
    • 4 cups sugar
    • 2 cups corn syrup
    • Large pinch cinnamon
    • Few drops red food colouring
    • 12 Honey Crisp apples
    • 12 popsicle sticks


    Directions

    • Pour the water, sugar and corn syrup into a heavy-bottomed saucepan and bring to a boil. Continue to boil until the mixture reaches 290 degrees on a candy thermometer. This will take 20 minutes or so. Stir in the cinnamon and food coloring, and pour the hot mixture into a large bowl set over a large pot of simmering water. This will help it stay hot and make it easier to work with as you dip apples.
    • Pierce the bottom of each apple with a Popsicle stick, then dip into the syrup and roll until fully coated. Repeat with the remaining apples. Rest on a parchment-lined baking sheet until they harden.
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